We created this recipe about a week ago because we were in the mood for a good chocolate brownie. Since we own both a Mocha Collagen creamer and a plant based chocolate protein powder, we wanted to try and spice up our normal gf/df brownies to make them even healthier! When we tasted these brownies, we knew we had found the best recipe. Then, we snapped a picture of the brownies, and so many people wanted the recipe!
These brownies taste amazing! They are extra chewy, gooey, fudgy, yet crispy. Everyone in our family loved them. Don't be afraid to add the collagen and protein powder! Since both are a chocolate flavor, they actually enhance the brownies even more. This recipe is obviously gluten and dairy-free and the ingredients are all paleo-friendly. Also, the recipe can be made vegan if you take out the collagen (can be subbed with more protein powder).
Below the instructions are the exact ingredients and tools we use to make these brownies! The collagen powder is from Vital Proteins and the protein powder is from Garden of Life (our two favorites!).
If you want to frost them, use any dairy-free icing. Our favorite is linked below. We add tapioca flour to thicken the icing. It should look like this once done!
Also, we usually use a thinner pan which makes them crispier and thinner. If you want thicker brownies, use a 8x8 pan. Baking time depends on the pan you use. Whenever we bake, we typically check the oven every 5-10 minutes. We use the knife trick to see if it's ready. For egg-free foods, the knife trick isn't as applicable so you can take the brownies out earlier if you want them chewier rather than crispier (we personally love them crispy!)
Here are the recipe details!
Ingredients:
1/2 cup almond flour
1/2 tsp baking soda
1/4 cup cocoa powder
1/2 tbs Mocha Collagen Creamer
1 flax egg (two tbs flaxseed/chia seed mix + 5 tbs water)
1/4 cup vegan dark chocolate morsels
2 small/medium chunks of Cacao butter
1/3 cup almond butter
1/3 cup almond butter
1/4 cup coconut oil (room temperature)
1/4 cup maple syrup
1/2 tsp vanilla extract
Dairy-free icing (optional - see below for our favorite brand)
tapioca flour (for icing)
Directions:
Preheat oven to 350 degrees.
Mix ingredients for the flax egg (see above) and let it sit while combining dry ingredients.
Combine all dry ingredients.
Place cacao butter and chocolate morsels in saucepan and heat under low heat. Add in the almond butter. Stir until everything is combined and melted.
Transfer into a medium-sized mixing bowl and add flax egg. Mix with a mixer.
Add in the dry ingredients and again mix with a mixer until thoroughly combined.
Pour into pan and place in oven for 20-25 minutes. (check regularly- oven time can vary) (note: for thicker brownies, use smaller pan, for thinner, crispier brownies, use larger pan)
Once baked, remove from oven and cool.
While cooling, add desired amount of frosting to mixing bowl. Start mixer and add in tapioca flour tsp by tsp until icing is fluffy.
Cut up brownies and frost!